Chicken salad is a staple at deli counters and a popular lunch item. The United States version usually consists of cooked, chopped chicken with celery, grapes, and spices, held together with mayonnaise or salad dressing and served on bread with some lettuce.
The earliest variations of “chicken salad” came from the Chinese. The basics of chicken pieces mixed with spices and oils tied together by a binding substance was there. Even though chicken salad is most associated with the South in the Western world, the American version was actually developed in New England back in 1863, by Liam Gray of Wakefield, Rhode Island. He first sold the concoction at his butcher shop. It was his attempt at using up leftover chicken. And it worked. The cold salad was so popular that he converted his meat market to a delicatessen.
150+ years later, it is time for an updated chicken salad recipe. Pesto as the binder & peaches for a hit of sweet add summery flavors to this classic sandwich item.
Pesto-Peach Chicken Wrap
Pesto-Peach Chicken Salad Wraps (adapted from fitnessmagazine.com)
Makes: 4 servings Prep time: 20 minutes
Ingredients:
- 3 cups lightly packed fresh basil leaves
- 1/2 cup grated Parmesan
- 2 tablespoons pine nuts, toasted
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 cups diced, cooked chicken breast
- 1 1/4 pounds peaches, pitted and cubed
- 2 celery stalks, thinly sliced
- 4 large lettuce leaves
- 4 10-inch tortilla wraps
Directions:
Put the basil, Parmesan, pine nuts, garlic, salt, and black pepper in the bowl of a food processor. While the processor is running, pour in the lemon juice and 2 tablespoons of water. Add the oil and continue processing until a paste forms.
Make the pesto.
Mix the chicken, peaches and celery together in a large bowl. Add the pesto to the bowl and toss it all together until it is coated.
Combine the ingredients for the chicken salad filling.
Place a lettuce leave in the middle of each tortilla and top it with about 1 cup of the chicken mixture. Wrap it up tightly, cut the tortilla in half and serve.
Peaches brighten all meals!
Peaches are a wonderful addition to chicken salad! ~Linda
Pesto-Peach Chicken Salad Wraps (adapted from fitnessmagazine.com)
Makes: 4 servings Prep time: 20 minutes
Ingredients:
- 3 cups lightly packed fresh basil leaves
- 1/2 cup grated Parmesan
- 2 tablespoons pine nuts, toasted
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 cups diced, cooked chicken breast
- 1 1/4 pounds peaches, pitted and cubed
- 2 celery stalks, thinly sliced
- 4 large lettuce leaves
- 4 10-inch tortilla wraps
Directions:
Put the basil, Parmesan, pine nuts, garlic, salt, and black pepper in the bowl of a food processor. While the processor is running, pour in the lemon juice and 2 tablespoons of water. Add the oil and continue processing until a paste forms. Mix the chicken, peaches, and celery together in a large bowl. Add the pesto to the bowl and toss everything together until it is coated.
Place a lettuce leave in the middle of each tortilla and top it with about 1 cup of the chicken mixture. Wrap it up tightly, cut the tortilla in half and serve.